Mandarin Chicken Salad

1. 2 scallions, sliced 2. 6 tbsp olive oil 3. 1/4 tsp. pepper 4. 1/2 cup coarsely chopped pecans 5. 2 cups diced (1/2 inch) cooked chicken 6. 1 bunch watercress, tough stems removed 7. 1-11 oz. can mandarin oranges, rinsed well, drained and chilled 8. 2 tbsp lemon or lime juice (substitute for red wine vinegar)


Preheat oven to 325F. Spread out pecans on a small baking sheet. Bake for 10-15 minutes, until lightly toasted. In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans. Drizzle on oil, juice, and pepper. Toss to coat



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